Boiled and chopped potato(small)-1
Crushed coriander seeds-1teaspoon
Oil - to deep fry
For the Kadi/Mor kuzhambu
Thick sour curd-1/2 cup to 3/4cup
CIlantro - to garnish
Methi seeds- 7
Few curry leaves
1.Combine the besan/Kadalai mavu, chopped onion, g.chilly, chopped cilantro, crushed coriander seeds, chilly powder, salt in a bowl. Add water little by little and make it as a thick batter as we do for pakodas.
2.Heat enough oil to deep fry. Drop a spoon full of batter into the oil carefully and fry the pakodi's until they turn nice golden color.
3.Drain them in a paper towel and keep it aside.
5.Mean while blend the thick curd with a cup of water [I whipped the curd and water in a mixie jar, which made the work faster and easier]. Add the beaten curd to the besan paste and mix it without lumps with the help of a whisk.
6.Heat some oil in a pan, and add the mustard seeds, let them pop-up. Now add in the methi, red chilly and curry leaves. Let them splutter.
8.Reduce the heat to low and add the deep fried pakodi's, let it simmer for 3-4 minutes.
9.Garnish with chopped cilantro and put off the flame.
Delicious kadi pakodi is ready to serve. It goes well with roti and pulkha. Tastes grate with steaming hot rice too!